Oh yea, so I totally didn’t post about anything else I served when Anna came over for dinner. Since Welsh Rarebit is so decadent I wanted to keep the main meal light so I threw a couple of tuna steaks in a pan and served them with an orange and olive relish, roasted mushrooms and lightly dressed arugula. For dessert I went for my favorite go-to; chocolate chip sour cream cake.
This is one of my most requested recipes and also one that I’m very proud of. This is the first baked good recipe that I ever came up with on my own. I find creating a recipe while cooking a snap; a pinch of this and a dash of that until it comes together. Baking, however, takes a lot more precision and a lot more science so it was a leap in to the unknown for me to come up with this recipe. Luckily the gamble paid off.
This is my kind of cake, moist and not too sweet; more like a coffee cake. It’s also easy to make and can be made up to 3 days ahead and wrapped tightly in foil. It also travels well so it’s one of my favorite things to bring for a pot luck.
Sorry that I forgot to take a picture of it out of the pan or sliced.
Chocolate Chip Sour Cream Cake
- 1 cup of full fat sour cream
- 1/3 cup vegetable oil
- 1 cup sugar
- 1/4 cup milk
- 2 teaspoons vanilla
- 2 large eggs
- 1 2/3 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon (or one large pinch) salt
- 1 cup chocolate chips (I like milk chocolate, but you can use whatever you like best)
Preheat over to 350. Oil a 9 inch springform pan (or you a regular 9×3 in pan if you don’t have a springform).
Whisk together sour cream, vegetable oil, sugar, milk and vanilla.
Add eggs one at a time whisking after each addition.
Sift flour, baking powder, baking soda and salt together over the wet ingredients.
Stir until just combined. The batter will be a little lumpy.
Add the chocolate chips and give a quick stir.*
Pour batter in to greased pan and back 45-55 minutes until a tester comes out clean.
*Cooks note. There are all kinds of tricks to prevent your chips from falling to the bottom, but I like to stir 3/4 of them in to the batter; pour the batter in to the pan and then scatter the rest on top. If you forget it won’t effect the taste or texture at all, it just looks a bit prettier with the chips on top.